Ingredients
Cherry Tomato Confit
- 2 pints cherry tomatoes (about 4 cups), left whole
- 6 garlic cloves, smashed and peeled
- 4 sprigs thyme
- 1 teaspoon kosher salt
- ½ teaspoon red pepper flakes
- 1½ cups extra-virgin olive oil, or more as needed
Whipped Ricotta
- 2 cups whole-milk ricotta
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
To Serve
- 1 baguette, sliced thin and toasted with olive oil
- Fresh basil, flaky salt, olive oil
Instructions
- Heat the oven to 250°F. In a 9 by 13-inch baking dish, combine the cherry tomatoes, garlic, thyme, salt, and red pepper flakes. Pour in enough olive oil (about 1½ cups) to mostly submerge the tomatoes. A few tops peeking out is fine.
- Bake until the tomatoes are glossy, tender, and just beginning to split, soft but not browned, about 1 hour and 45 minutes. Let cool to room temperature in the dish, then discard the thyme sprigs.
- While the confit cools, whip the ricotta with the olive oil and salt in a food processor for 1 to 2 minutes until smooth and fluffy. Chill.
- For the crostini, slice the baguette, brush with olive oil, and toast at 400°F for 8 to 10 minutes until golden. Cool.
- Spread the whipped ricotta across a wide shallow bowl. Spoon the confit and some of its golden oil over the top, finish with torn basil and flaky salt, and serve with crostini.